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13 March 2010

Penny from Jeroxie (Addictive & Consuming) Blog, has set a challenge. To have one meatless day in a week. I was originally with her on this challenge when she first started however I was having a difficult time to balance time between blogging and everything else.

I have now committed myself to this challenge and looking forward to thinking up and creating vegetarian dishes.

This week I went for a risotto. This recipe is best as a midweek meal. It's quick and easy and definitely tasty. The best thing about this risotto is that it is baked in the oven and not cooked on the stove. Once in the oven, you can go about your evening and wind down for the day.

You can have this on it's own, or serve it with char-grilled or steamed vegetables.

1 garlic clove, minced

1 small onion, finely chopped

2 tbs olive oil

1 cup arborio rice

1/3 cup sun dried tomatoes packed in oil

1 tsp dried herbs

1/2 white wine

2 cups of vegetable stock

salt, if needed

Preheat oven to 230c

Saute the garlic and onion in olive oil in an oven safe pot with a lid

Once the onion is soft, add the tomatoes and herbs.

Add the white wine and stir until absorbeed by the rice

Add the stock, cover and bake for 25-30 minutes

Once the risotto comes out of the oven, remove the cover and fluff it with a fork.